Comida Kraft
Recipe Box

Mozza-Chicken Strips

Prep Time
10
min.
Total Time
35
min.
Servings

4 servings

No need to head to a restaurant to make these crispy, crunchy, mozzarella-chicken fingers. You can make them at home—and we think they taste amazing!

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What You Need

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Make It

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  • Preheat oven to 400°F. Coat chicken strips with coating mix as directed on package.
  • Place in single layer on foil-covered baking sheet.
  • Bake 20 min.; sprinkle with cheese. Continue baking 5 min. or until cheese is melted. Serve with the dressing for dipping.

Serving Suggestion

Cut 2 sweet potatoes into thin wedges. Toss with 1 Tbsp. olive oil and bake with the chicken strips.

Fun Idea

For a restaurant-style serving, place chicken strips in wicker baskets lined with wax paper.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 270
Total fat 12g
Saturated fat 3.5g
Cholesterol 60mg
Sodium 850mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 2g
Protein 24g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from This recipe is easy and simple, and better yet, it tastes delicious. This recipe is easy and simple, and better yet, it tastes delicious. I would, however, do one extra thing if you want really crispy chicken. When the twenty minutes is almost up flip the strips so that the bottom isn't still soggy and wet. Then after you flip them just put the cheese on then. I would also recommend some seasonings otherwise it tastes a bit plain. But that's just my suggestion. Delicious either way!
Date published: 2008-09-14
Rated 3 out of 5 by from I followed the advice of the entry before me and only used the shake n' bake. I followed the advice of the entry before me and only used the shake n' bake. The overall taste of the chicken was very good, but I felt that the strips were overcooked. I would just be aware that they may cook faster than the recipe says.
Date published: 2006-02-08
Rated 4 out of 5 by from I have a two-year old that loves to dip things (even if it's in his juice, yuck) so this was... I have a two-year old that loves to dip things (even if it's in his juice, yuck) so this was perfect. He loved them and my husband really liked them as well. I would definatley make them again . . . and again . . . and again. :)
Date published: 2006-06-14
Rated 4 out of 5 by from When I first made this, I forgot to cut the chicken into strips and used thighs instead of... When I first made this, I forgot to cut the chicken into strips and used thighs instead of breasts'. Even though I made these mistakes the reipe prevailed and still came out tasty! My entire family loved it!
Date published: 2006-02-22
Rated 4 out of 5 by from My family loved this recipe. My family loved this recipe. It was soooo easy! We served them with a salad: which was perfect. We used the Ranch dressing for dipping, but will try different dressing next time for a whole new taste.
Date published: 2005-02-09
Rated 5 out of 5 by from Fast & easy, and a crowd-pleaser! Fast & easy, and a crowd-pleaser! This is one of my favorites for an easy to make dinner, plus my picky kids love it. I like that it's healthier than chicken fingers I would buy at the store.
Date published: 2005-08-16
Rated 5 out of 5 by from Fabulous...the only modification I made was to use Three Cheese ranch for dipping, but I imagine it... Fabulous...the only modification I made was to use Three Cheese ranch for dipping, but I imagine it would be great with original Kraft too. It was so good, I made extra and ate on it for days.
Date published: 2008-08-16
Rated 4 out of 5 by from We liked it. We liked it. Instead of using Shake and Bake I crunched up some crutons and added aditional seasonings before coating chicken. Even our pickiest eater asked for seconds.
Date published: 2005-10-28
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